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Experience the Cuisine and Traditions of New England with The Culinary Institute of America
Renowned for its fresh seafood and down-to-earth regional ingredients, New England cuisine has been a staple of American cooking since the days of the Pilgrims, who wrote about the region’s bountiful “fruits of the sea.” Much of New England’s culinary traditions today can be traced back to the early English settlers, who began cooking with the ingredients found in the area’s fertile landscape. In the past 200 years, Italian Americans, Irish Americans, and coastal Portuguese have all left their mark on New England cuisine.
Today, many traditional New England dishes—such as clam chowder, baked beans, and homemade ice cream—have become popular throughout the United States.
The region offers many extraordinary ingredients and recipes that give its cuisine such distinctive flavors. Blueberries, cranberries, and Concord grapes grow in abundance throughout New England. Boston brown bread is traditionally served with Boston Baked Beans. Clams are a favorite, with the soft-shell variety served as “steamers” for a casual meal or appetizer. And the New England boiled dinner—typically featuring such staples as corned beef brisket, potatoes, carrots, onions, cabbage, and turnips—has been a longtime classic.
Following are some New England recipes from The Culinary Institute of America. Test your culinary skills and enjoy delicious results!
